For easy to peel hard boiled eggs, cool them slowly and peel while still warm. More detailed instructions: when done boiling, set the pot, undrained, in the sink with a butter knife under one side to slightly tilt the pot. Run a very thin stream of cold water from the faucet into the pot and go do something else for 20 minutes or so. When the eggs are comfortably warm, roll them against the inside of the sink until the shell is well cracked and they should slip easily out of the shell. If you get a stubborn one, just dip it back into the pot and it should pop out easily. Thanks Grandma for teaching me this one!
Sorry Grandma, but for easy peel boiled eggs that peel easily anytime – hot or cold – simply keep the raw eggs cold and in the fridge until the water has come to the boil. Only then take them out of the fridge. Carefully add eggs to the water. Slow boil for 11 minutes. Cool under cold running water for a minute or two. Peel them now or place in the fridge for later – they will peel easily whenever you want.
I’m going to disagree with both the time and the any-time-post-chill advice. There are a bunch of ways to boil eggs, but mine is to slow between 16-17 minutes at 208F (I use 208 because I’m at 2500’ASL, 212 will be a little faster at sea level). My MIL swears by bringing the eggs to a boil in cold water then lidding and turning off the heat and removing after 17 minutes. For me, under 16 guarantees uncooked yolk at the center, over 18 and I get green yolks.
Peeling the next day is always a chore compared to peeling after running under cold water for a couple minutes (I dump in some ice).
Typically, I do an inch of room temp water over the eggs, bring to a rolling boil, kill the heat and lid for 10-12 minutes. I get a nice, barely hard texture on the yolk that way.
I’m wondering if the shock of the boiling water might cook the egg whites faster than the interior, though, making the exterior firmer in the long run when it comes time to peel. I’ve tried a ton of different cooling methods, and absolutely none of them have changed how easy or hard to peel the eggs are (though, draining the hot water, then running cold water directly over the eggs, followed by a bunch of ice into the pot, DOES seem to prevent the yolks getting a green rim).
For easy to peel hard boiled eggs, cool them slowly and peel while still warm. More detailed instructions: when done boiling, set the pot, undrained, in the sink with a butter knife under one side to slightly tilt the pot. Run a very thin stream of cold water from the faucet into the pot and go do something else for 20 minutes or so. When the eggs are comfortably warm, roll them against the inside of the sink until the shell is well cracked and they should slip easily out of the shell. If you get a stubborn one, just dip it back into the pot and it should pop out easily. Thanks Grandma for teaching me this one!
Sorry Grandma, but for easy peel boiled eggs that peel easily anytime – hot or cold – simply keep the raw eggs cold and in the fridge until the water has come to the boil. Only then take them out of the fridge. Carefully add eggs to the water. Slow boil for 11 minutes. Cool under cold running water for a minute or two. Peel them now or place in the fridge for later – they will peel easily whenever you want.
I’m going to disagree with both the time and the any-time-post-chill advice. There are a bunch of ways to boil eggs, but mine is to slow between 16-17 minutes at 208F (I use 208 because I’m at 2500’ASL, 212 will be a little faster at sea level). My MIL swears by bringing the eggs to a boil in cold water then lidding and turning off the heat and removing after 17 minutes. For me, under 16 guarantees uncooked yolk at the center, over 18 and I get green yolks.
Peeling the next day is always a chore compared to peeling after running under cold water for a couple minutes (I dump in some ice).
I’m going to try your method and report back.
Typically, I do an inch of room temp water over the eggs, bring to a rolling boil, kill the heat and lid for 10-12 minutes. I get a nice, barely hard texture on the yolk that way.
I’m wondering if the shock of the boiling water might cook the egg whites faster than the interior, though, making the exterior firmer in the long run when it comes time to peel. I’ve tried a ton of different cooling methods, and absolutely none of them have changed how easy or hard to peel the eggs are (though, draining the hot water, then running cold water directly over the eggs, followed by a bunch of ice into the pot, DOES seem to prevent the yolks getting a green rim).